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Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon
Nutritional Facts 1 piece (calculated without cream) equals 253 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 269 mg sodium, 57 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Peach Cobbler in Country Extra September 2009, p49
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Reviewed on Nov. 02, 2011 by panda1967
Am making again tomorrow! I didn't have enough room in the baking dish for all the sauce which I think worked out better, was a thick bread-pudding like texture instead of too saucy like some are saying. When you put this in the oven it doesn't seem like it will come out well but it was perfect and very tasty. Will keep this forever!
Reviewed on Oct. 24, 2011 by dagmarv
Loved this cobbler with lots of sauce. I would warn however that there is a lot of liquid and you need to use either a dish with higher sides or put a pan underneither because it does spill over.
Reviewed on Oct. 09, 2011 by uniformed1
Yummy!
Reviewed on Sep. 25, 2011 by kgus1921
When I closed the oven door on this concoction I was pretty sure I had wasted some nice ingredients. Forty-five minutes later, I opened the door to one of the best peach cobblers I have ever had. The top was crisp, there was plenty of sauce, the peaches cooked perfectly. Highly recommend this recipe.
Reviewed on Aug. 25, 2011 by jkraem1
Excellent peach cobbler and the recipe was so easy. Will try it with blueberries or blackberries next time!!!
Reviewed on Aug. 24, 2011 by Acorn49
This turned out for me more like a coffeecake than a cobbler. It set solid after baking-but I will make this again. I combined 2 cups flour, 1 cup sugar, 4 teaspoons baking powder, 1 teaspoon salt, added 1 cup milk & folded in 6 cups sliced (not peeled) fresh peaches. Put this in a 9X13 glass dish. Then I made the topping in a saucepan using 2 cups of water, 1/2 cup white sugar, 1/2 cup brown sugar, 2 Tablespoons butter, 1/2 teaspoon nutmeg & 1 teaspoon cinnamon. Brought this to a boil, stirring until sugars dissolved. Poured over the top. Baked at 400 for 40-50 minutes.
Reviewed on Aug. 21, 2011 by anisha
The flavor was very good, however, it was so saucy that it made me think it was not done. I think I'd cut in half the topping mixture.
Reviewed on Aug. 15, 2011 by annepaulette
This was delicious - made it as dessert for our annual summer picnic. Everyone loved it and requested the recipe! Thanks TOH
Reviewed on Aug. 14, 2011 by KristaDavis
I made this cobbler this afternoon. I cannot get over how GOOD it is!!! This recipe is a keeper.
Reviewed on Aug. 11, 2011 by CathyKopp
This is the recipe I will use for all cobblers from now on! I had my doubts when I placed the wet, gooey mess in the oven that 2 cups of liquid would ever soak in. This is the best cobbler I've ever had .... and I even replaced both the white and brown sugars with Splenda.
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